Simple Supper Monday - Volume 28: Kraft Cheesy Chicken Pot Pie

As promised, I will post Chicken Pot Pie #2 today! Although the weather here in souteastern PA is warming up slightly this week, I trust that cooler weather is on the way. Chicken Pot Pie is a warm and hearty meal on cool nights. Here is an alternative to the Chicken Pot Pie #1 recipe that I posted last week. This CPP (Chicken Pot Pie) is made in a 13x9-inch baking dish, so it can serve a larger quantity of people (or give you more leftovers for lunch/dinner). It also utilizes some different ingredients for a slightly different taste.

CCP #2 was in the recent Kraft Foods magazine that came in the mail a few weeks ago. If you haven't already, sign up on their website for great recipes, coupons and mailings!

Either way, both CCP recipes are winners, and come together easily for a tasty meal!

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Simple Supper Monday

Chicken Pot Pie #2

(aka Kraft Cheesy Chicken Pot Pie)

~from Kraft Foods~

• 3 cups chopped, cooked chicken
• 1 (16oz) pkg frozen vegetable blend
• 1/2 lb (8oz) Velveeta Cheese Product, cut into 1/2 inch cubes
• 1 (10 3/4oz) can of reduced sodium condensed Cream of Chicken Soup
• 1 (8oz) can refrigerated crescent dinner rolls

1) Heat oven to 375ºF

2) Combine first 4 ingredients in a 13x9-inch baking dish

3) Unroll crescent roll dough over chicken mixture

4) Bake 20-25 minutes, or until crust is golden brown.

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There you have it, 2 Chicken Pot Pie recipes! SO EASY. FYI: for the above recipe, I didn't have Velveeta on hand, so I just grated some cheddar cheese instead, and it turned out wonderfully.

Do you have more warm and hearty Autumn recipes: Pot Pies, Casseroles, Roasts, Soups, Chilis or Stews? If so, send them my way, and I will share them with the rest of the community!

moderndaydonnareed@gmail.com